Curd cheese doughnuts from the Wilster Marsh with buttermilk
easy
60 mins
60 mins
Ingredients
- 30 g Butter or margarine
- 1 egg (size M)
- 1 Egg Yolk
- 40 g Icing sugar
- 1 pinch Salt
- 400 g Edible quark (20 % fat in dry matter)
- 1/8 l Buttermilk
- 6 discs Toast
- 75 g Flour
- 1 kg white cooking fat for frying
- 75 g Sugar
- 1/2 TEASPOON Cinnamon
- 75 ml Currant juice
- 7-10 Tbsp Juice of 1 lemon
- 3-4 Tbsp Currant Jam
- 1 Pomegranate
- 7-10 Tbsp Mint leaves
Directions
- 1
Put the fat in a small pot and let it melt at medium heat. Let it cool down a little. Put the egg, egg yolk, icing sugar and salt in a mixing bowl and beat until foamy with the whisks of the hand mixer. Stir in the fat. If necessary, squeeze out the quark and put it into a bowl. Add buttermilk and mix.
- 2
Fold the quark mixture into the egg mixture. Remove the crusts from the toast and crush finely in a universal chopper. Mix toast and flour and fold into the egg quark mixture. Heat vegetable fat in a high pot or deep fryer to 160-180°C. Use two tablespoons of the egg-curd mixture to cut off the cams and fry 5 cams one after the other in hot fat until golden brown. In the meantime, mix sugar and cinnamon. Remove the doughnuts from the fat with a skimmer and let them drip off on kitchen paper. Roll them while still hot in the cinnamon-sugar-mixture. For the sauce mix currant juice, lemon juice and jam. Halve the pomegranate and knock out the seeds. Stir into the sauce.
- 3
In the meantime, mix sugar and cinnamon. Remove the doughnuts from the fat with a skimmer and let them drip off on kitchen paper. Roll them while still hot in the cinnamon-sugar-mixture. For the sauce mix currant juice, lemon juice and jam. Halve the pomegranate and knock out the seeds. Stir into the sauce. Arrange doughnuts and sauce on plates and serve decorated with mint leaves as desired. Makes about 20 pieces
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